Recipe: Sambar (Indian Vegetable Soup)

This one is a favorite of my family.  It takes some time to make, but it is so flavorful you will love it!

Serves 8-10

Ingredients:
1 cup Toor Dal
3 cup + 3 tbs Water
1 tbs Tamarind Paste
7-8 tbs Vegetable Oil
1 tsp Cumin Seeds
1 tsp Black Mustard Seeds
1 whole Onion, finely chopped
1/4 tsp Asafoetida Powder
1/4 tsp Turmeric
3 Medium Tomatoes, chopped
1 cup Chopped Carrots
2 Medium Potatoes, chopped
2 1/2 tsp Red Chili Powder
2 tsp Salt (to taste)
3-4 dry red chilies with seeds
3-4 curry leaves


Directions:
1.  Cook toor dal and 1 cup water in a Pressure Cooker for 7 - 9 minutes.  While dal cooks mix tamarind paste and 3 tbs water in bowl- set aside.
2.  Heat 2 tbs oil in pan, and pop 1/2 of the cumin and  1/2 of the black mustard seed.
3.  Add onion, and fry for 5 minutes.
4.  Add asafoetida and turmeric, stir 1-2 minutes
5.  Add tomatoes, cook about 5 minutes.
6.  Add carrots, potatoes, sambar spice packet, cooked dal, red chili powder, and salt.  Add enough water to cover all veggies.
7.  Add tamarind water.  Boil 10-15 minutes until potatoes are done.
8.  Temper:  Heat 5-6 tbs oil in separate pan.  Pop remaining black mustard seed and cumin.  Add dry red chilies and curry leaves.  Pour into sambar, remove from heat.

Serve over Idlis or Medu Wada.  Big Sister eats hers alone.

Next time I may add a head of cauliflower.  This makes A LOT, so I usually only make this when we are having company.  This time we had leftovers for days!

Recipe: Indian Chana Masala (Chick Peas in Tomato Sauce)

Ingredients:

2 tbs oil

1/2 tsp black mustard seeds

1/2 tsp fennel seeds

1 medium onion- diced 

1 tsp ginger paste

1 1/2 tsp garlic paste

1 can Tomato (whole or diced)- reserve juice

1 can Garbanzo Beans- Drained

1/2 can reserved tomato juice

1/2 can water

1/2 tsp turmeric

1 tsp chili powder

2 tsp garam masala

Salt to Taste

1.  Heat oil in sauce pan.  Add seeds and pop.  Add onion, and fry until light brown.

2.  Add tomatoes, garlic paste, ginger paste.  Fry for 2 minutes.
3.  Add spices, salt, garbanzo beans, water, and tomato juice.  Boil 5 minutes, cover and simmer 10-15 minutes.

4.  Serve over rice or with poori (recipe coming soon).

Recipe: Indian Egg Curry

Ingredients:

2-3 Tbs Vegetable Oil

1 Medium Onion, Chopped

1 Green Bell Pepper, Chopped

1/2 tsp Black Mustard Seeds

1/2 tsp Fennel Seeds

8 oz Yogurt

4 Boiled Eggs, Halved Lengthwise

2 tsp Chicken Masala

Salt to Taste

 

1.  Heat oil in pan.  Pop seeds and add onions and bell pepper.  Fry onions and bell pepper, stirring regularly until  dark brown- being careful not to burn.

2.  Put in blender, add chicken masala and salt.  Blend into paste.
3.  Pour paste into pan, add yogurt, and mix thoroughly scraping sides. Add eggs, cut-side up.  Spoon curry over eggs.  Once curry begins to boil, turn down heat, and allow to simmer 5-10 minutes.
4.  Serve over rice.